Food & Cooking Recipes Appetizers Ham-and-Cheese Flatbread Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 26, 2019 Print Rate It Share Share Tweet Pin Email Photo: Gieves Anderson Prep Time: 15 mins Total Time: 40 mins Servings: 6 Yield: 1 Flatbread Inspired by the classic tarte flambee from Alsace and by that northern French region's love for pairing ham with cheese, here's an easy appetizer with wide appeal. It's also a great way to use up leftover ham. Ingredients 2 tablespoons extra-virgin olive oil 1 ½ cups sliced onion Kosher salt ¼ cup ricotta 1 6-x-12-inch flatbread (such as Stone Fire) ½ cup shredded fontina ⅓ cup thinly-sliced ham Flat-leaf parsley for serving Directions Preheat oven to 425 degrees, with a baking sheet on rack in lower third. Heat oil in a skillet over medium. Add onion and a pinch of kosher salt. Cook, stirring often, until onion is caramelized, 18 minutes. Spread ricotta onto flatbread. Sprinkle evenly with fontina. Top with onion and ham. Bake on heated sheet until cheese has melted, 10 minutes; switch oven to broil and cook until cheese is bubbly, 2 to 3 minutes more. Let cool slightly; garnish with flat-leaf parsley, slice, and serve. Rate it Print